Eggplant Stew

[Guest guest]

Hello everyone, I'd like to share this yummy stew recipe with you.

I made it for dinner last night. I hadn't made it for such a long

time (the eggplants are finely starting to look healthy again in the

stores around here) and had forgotten how great it is.

 

Eggplant Stew

 

1 large onion, diced

3-4 cloves of garlic, minced

1-14oz can sliced mushrooms (or use fresh)

olive oil

1/2 tsp cinnamon

1/2 tsp cumin

sea salt and pepper to taste

1 eggplant, peeled and cubed (about 4 cups)

2 cups pumpkin or squash cubes

2 cups cooked chickpeas (or black beans or a mixture)

3 cups vegetable stock

1-2 Tbsp tomato paste (optional)

2 Tbsp rice flour,whisked together with a little water to make a

paste

 

Saute the onion, garlic and mushrooms in the olive oil for a few

minutes until soft.

Add cinnamon, cumin, salt and pepper, stir well.

Then stir in the eggplant, squash, stock, tomato paste (if using)

and chickpeas.

Bring to boil then reduce heat to a simmer, cover and cook gently

for at least 30 minutes (45 is better).

At end of cooking stir in the rice flour and water mixture, bring to

a boil again, then reduce the heat and simmer for a few minutes.

Serve with rice or quinoa.

 

Robin Treffry